Ingredients:
250g Rigatoni pasta, cooked partially – not soft (strain and sprinkle with olive oil, and Italian herbs and set aside)
1 packet of West Peak Meats Egte Rook Wors (Fried in a pan for a few minutes and set aside)
Prepare and make 500ml white sauce
Bacon sauce:
1 medium onion chopped roughly
1 packet of West Peak Meats bacon pieces
Olive oil for cooking
Bbq spice
Black pepper
50g tomato paste
3 Tbsp. tomato sauce
100 ml boiling water
20g basil freshly chopped
2 Tbsp. brown sugar
Grated mature cheddar
Method:
In the same pan used for the sausage, fry the onion and bacon pieces in olive oil. Season with black pepper and bbq spice. Add tomato paste, tomato sauce, boiling water, basil and sugar. Stir all the ingredients thoroughly and let it simmer for 5 to 10 minutes.
Cut the sausage into pieces, big enough to fit into the pasta and stuff the pasta with the sausage. Use a knife to help push it through.
Prepare an oven-proof dish.
Layer the oven dish with the pasta, then spread the bacon sauce over the pasta, followed by the white sauce and sprinkle with the cheddar.
Bake at 200 for 30 minutes.